I love a roast cauliflower! This is a light and healthy meal on its own, but I also like to serve it with crispy potatoes. The romesco sauce can also be used like pesto and it’s great with pasta, roast veg or on toast. A dual air fryer is recommended for the cauliflower and peppers.

Method:

• Preheat the air fryer to 180°C (350°F) for 2 minutes.
• To cook the red peppers, place in the basket, drizzle with 1 tablespoon of the extra virgin olive oil and some sea salt and black pepper. Air fry for about 10 minutes, shaking occasionally.
• Put the cauliflower in the other basket along with 1 tablespoon of the olive oil and season well. Air fry on 180°C (350°F) for 7 minutes, then flip the steaks around and cook for 5 more minutes.
• To make the sauce, put all the ingredients, along with the roast peppers, in a food processor and blitz together to combine.
• For the chickpeas, mix the chickpeas, herbs and remaining 1 tablespoon of olive oil in a bowl.
• Season well.
• Serve the cauliflower steaks on a bed of romesco sauce and top with the chickpeas.

Extracted from Vegan Air Fryer (Pop Press £22) @rebelrecipes